PERFECTION! I got a hankering for some fluffy frosting like my grandma used to make but had no idea how to make it. I took a chance and tried this recipe - PERFECT!
For those who have had a hard time getting the frosting to "fluff" properly, try these tips:
Separate your eggs and allow the whites to come to room temperature before beating.
Boil your sugar-water combination before you begin beating the whites.
Use a stand mixer if possible, but if not, be prepared to continue beating the whites while you pour in the sugar syrup.
You may want to transfer the syrup to a glass measuring cup to make it easier to pour it into the egg whites.
Begin beating your egg whites and after about one minute, slowly --ever-so-slowly-- begin trickling the syrup into the whites (while continuing to beat them.)
If you pour the syrup in too quickly, the whites will not be able to incorporate the syrup into the "fluff" properly and you will end up with soup.
The one change I will make next time is to try almond extract instead of vanilla when frosting a white cake. I'll bet that would be a yummy combination!
I love marshmallow creme and was really looking forward to this frosting. However, even after whipping/beating it for almost 30 minutes, it never set up properly. I finally just gave up, iced the cake and then put it in the fridge. However, even though it didn't set up properly, it had a wonderful, marshmallow-y taste and had a beautiful white sheen. All in all, I think next time I woud beat egg whites first while letting the sugar mixture cool off and then beat them together. I'm wondering if the sugar mixture was too hot to set with the egg whites?
This was a really good 7 minute frosting.I wanted one made out of sugar instead of confectioners and this was it. I too used the recommendation of whipping up the egg whites first and it came out great. I forgot the vanilla at first but that was easy to fix. Tasted good but the texture was really creamy and I couldn't pipe it. Just smoothed it on a cake and formed little peaks. Gonna make again for angel food cake next weekend.
TERRIBLE doesnt even taste like frosting
Great frosting!! I followed the recomendations to whip the eggs first and it came out great! I do think the syrup should boil for a few minutes until more water is evaporated as my frosting was a bit runny when ready. It still held up and dried nicely. I colored it orange and added a couple drops of orange extract and spread over chocolate cake! YUMMY!!!!
This is by far the easiest and fastest 7 minute frosting I ever made. The only thing I changed was I used Almond flavoring and tinted it. Perfect!! Myrna 2
I made this fluffy frosting last night & it came out great! After I slowly boiled the sugar syrup, I set it aside to cool slightly. Then I whipped the egg whites until stiff & very slowly dripped the sugar mixture in. This part takes a while, but keeps the texture stiff. Definitely a keeper, and easy too. It helps if you have a kitchenaid type mixer.
Excellent icing! I used it for Cindy's Chocolate cake. It went very well together. Followed the recipe to the T. Will be posting a picture of the cake with icing soon
Spectacular. I cooled the syrup for 15-20 minutes after boiling, whipped room-temp egg whites until they began to get fluffy, then drizzled in all but about 2 Tbsp of the syrup, whipping constantly for 5-7 minutes. I halved the vanilla and added 1 tsp orange extract and about 3/4 tsp fresh orange zest. This recipe generously frosted 24 dark-chocolate cupcakes. Lovely recipe! Thank you for sharing!
Sets up beautifully and is not overly sweet. A keeper.